Coconut Whipped Cream (Stevia-Sweetened, Paleo-Friendly)

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Fluffy whipped cream with rich vanilla tones and stevia sweetened is the perfect topping for holiday pies, or creamy DIY lattes and fall drinks (such as my Paleo Pumpkin Spice Latte). I gave some topped on a hot beverage to my not-into-healthy-or-allergy-friendly-food dad, and he thought it was normal whipped cream! I got a kick out of that.

I shared a while back my Coconut Whipped Cream and my Chocolate Coconut Whipped Cream, and I promised you that I’d update you as I continue to experiment with it. I have always given stevia as an option when making this whipped cream, but over time I have found that it worked best with a few adjustments to the original recipe.

I have had so much fun using it! For those of you who don’t know, I was taken off of even my beloved natural sweeteners for a time period, just to help my sugar levels even out. I don’t like to use a ton of stevia (since it can be very concentrated and refined), but having my whipped cream to enjoy with fresh fruits ( or even to top my coffee with!) has been incredibly helpful in not feeling deprived. I haven’t been making it every week, but when I do, I really feel pampered.

Also, for those of you doing Trim Healthy Mama, this stevia sweetened version will work great for satisfying meals/days.

Besides changing the sweetener out for stevia, the significant change I made was taking out the added coconut oil. I found without the liquid from the maple syrup, it actually was getting too firm inside the canister, making it hard to come out. (That can happen no matter what, just let it sit out at room temperature for about 15 minutes, if needed.). The trade off is that the whipped cream isn’t quite as firm, but without adding it, it comes out more reliably, so that’s the trade-off.

So for this version, you actually only need three ingredients. Canned whole fat coconut milk, stevia of choice, and vanilla. Nice!

I used Thai Kitchen’s coconut milk (Amazon affiliate links) this time, because I got it on a great sale. Last I heard, the products are BPA-free in the sense that none is detected in the actual milk, though there is some in the lining of the can. Native Forests doesn’t have any in the lining. Coconut milk can vary even from can to can, which can make a recipe like this tricky, but so far I’ve had barely any issues! (UPDATE: I have now tried this exact recipe twice with Native Forest coconut milk and I liked it even more with their coconut milk!)

I own this ISI dispenser, and here is a more frugal everyday option as well too. It’s been a real treat to have for everyday use, but I am really looking forward to having it for the holidays too!

As you can see in the pictures, I used NuNaturals stevia, but there are many whole leaf formulas as well.

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

After struggling to make whipped coconut cream the “traditional” way this weekend, I just put the ISI on my Christmas wish list! Thanks for sharing your latest modifications. I was wondering about it recently.

I love your blog!! I had a question about Stevia. I’ve never bought it before as a lot of people I know told me they hated it and I know there is a lot of trial and error with figuring which brands have the dreaded ‘after taste’ and which don’t. I was thinking of getting some of the NuNaturals one you used in this recipe but then I came across some reviews which say they have changed suppliers and so is no longer any good. Can you recommend another ‘good’ brand I can try, it doesn’t have to be liquid.

So here it is! I follow your Instagram much more closely than your blog because I love the real life photos you post (especially of your darling girls). I’ll have to put that stainless steel whip cream maker on my Christmas list. My kids would be so ecstatic to have whip cream that they can actually eat (they are dairy free)!

you can make the exact same mixture and just refrigerate it for a while before whipping up (it won’t be totally thick like regular whipped cream, but works fairly well). Otherwise, you can refrigerate two cans of whole fat coconut milk, skim of the creamy parts, and then whipped that with a little sweeter and vanilla. 🙂

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.